“Get your fat pants ready!”
Happy Thanksgiving, for those of you celebrating the start of the eating season. I thought today’s recipe should have something to do with the season, and at the same time explore a different take on holiday food.
This came about because we were, once again, going to our youngest son’s family for Thanksgiving. For those of you still doing the cooking, just remember that one or two horrendous meals at your place will generally garner invitations from other family members. If you ask what you can bring and they tell you to bring the ice, you’ll know your future as holiday cook is no more. Good job!
I asked. They told me to bring a pumpkin pie and a salad. They know I’m clever enough to purchase, instead of make from scratch. I’m not just a pretty face.
1 1/2 cups sugar
3/4 cup applesauce
2 cups cooked pumpkin or 15 ounces canned pumpkin. I used acorn squash
2 cups flour or gluten free flour blend
2 t baking powder
1 t baking soda
2 t cinnamon
1/2 t nutmeg
1/2 t allspice
1 t salt
Preheat oven to 350 degrees. Grease a 9×13 pan.
Mix together the eggs, sugar, applesauce, oil, and pumpkin or squash. Beat until fluffy.
Mix together the dry ingredients. Stir into the pumpkin mixture. Make sure everything is thoroughly combined.
Place into the prepared baking pan and bake for about 30 minutes.
This cake is light and delicate and has the seasonal taste of pumpkin pie. However, it’s also a winner for the gluten free crowd if you use the gluten free flour mix, which I did.
Finally, this dessert is also begging to be topped with whipped cream, which I will. We’re off!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.